Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 470 g 17 oz 23%
Light brown sugar 470 g 17 oz 23%
Heavy cream 310 g 11 oz 15%
Invert sugar 190 g 7 oz 10%
Milk 160 g 6 oz 8%
Glucose syrup 100 g 4 oz 5%
Salt 1 tsp 1 tsp <1%
Pecans, toasted, chopped 190 g 7 oz 10%
Premade fondant 120 g 4 oz 6%
Vanilla extract 10 g 0.5 oz <1%
Batch Size 2020 g 73.5 oz 100%


  1. Combine the sugar, light brown sugar, cream, invert sugar, milk, and glucose syrup in saucepan. Cook to 118°C/245°F, stirring constantly. Stir in the salt.
  2. Pour the cooked batch onto a marble slab. Place the pecans, fondant, and vanilla extract on top of the syrup.
  3. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, about 8 minutes.
  4. Deposit into a frame 12 × 12 × ½ in set on lightly oiled parchment paper.
  5. Place another piece of lightly oiled parchment paper on top of the fudge. Using a rolling pin, flatten the top. Allow the fudge to crystallize before removing the parchment paper. Or, if desired, leave rippled for a more natural appearance. Crystallization will take about 30 minutes.
  6. Cut into 25-mm/1-in squares. Wrap to prevent drying.

Vanilla Fudge

Replace the light brown sugar with granulated sugar. Cook the batch with the seeds and pod from a split and scraped vanilla bean. Remove the pod after cooking.